Plantain Chip “Chilaquiles” with Adobo Chicken, Refried Beans and Salsa Verde
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Combine traditional Mexican flavors with the taste of the Caribbean in just 30 minutes with this amazing breakfast. The star ingredients: delicious GOYA® Refried Pinto Beans – Traditional, savory crunchy GOYA® Plantain Chips, shredded chicken breast, and convenient GOYA® Salsa Verde. This combination adds an original twist to these delectable Chilaquiles. Enjoy your mornings with this flavorful breakfast!
Ingredients
1 tsp.
GOYA® Minced Garlic, or 2 cloves garlic, peeled and minced
4
eggs, large, beaten
1 cup
chicken breast, cooked, shredded
½ cup
cilantro, chopped
½ cup
crumbled GOYA® Queso Fresco
½ bunch
green onions, thinly sliced
4
radishes, trimmed, thinly sliced into ½ moons
This recipe was created by The Culinary Institute of America as an industry service to Goya Foods, Inc.
Directions
Step 1
Heat refried beans and set aside, keeping warm.
Step 2
In sauté pan, warm olive oil and garlic over medium-high heat until fragrant. Add eggs, and season with Adobo, scrambling eggs until halfway cooked through.
Step 3
Reduce heat, add chicken and plantain chips, and heat through. Add one cup salsa and cilantro, gently mixing and heating through. Set aside.
Step 4
Portion refried beans onto plates, and top with chicken mixture.
Step 5
Garnish with remaining salsa, queso fresco, green onions and radishes.
New from Goya
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